Miso Nikomi Udon is a type of Donabe that contains udon, chicken, kamaboko, mushroom, negi, deep fried tofu and egg served on a miso infused dashi broth. Unlike most udons where it is served on a clear broth this one is quite out of the norm since this Nagoya specialty uses Hatcho miso as its seasoning, a unique miso that is tastier than Aka Miso (Red Miso) giving it a bolder flavour and slightly reddish broth.
Like all Donabe this dish is a one pot complete meal where you have all your food groups represented, vegetables, protein and carbohydrates. It is a very hearty umami filled dish that you can enjoy during cold weather season, but it is pretty dang awesome all year round.
How to Make Miso Nikomi Udon
Prepare the broth
In a large pot, bring the dashi stock to a gentle boil. Add chicken and the white parts of the spring onions. Reduce heat and simmer for about 10 minutes, until the chicken is cooked through.
Season with miso and mirin
Stir in the mirin and miso paste. Whisk until the miso dissolves completely — no lumps. The broth should turn a rich brown color.
Add noodles and tofu
Add udon noodles, tofu puffs, and mushrooms. Increase heat to medium and cook for about 5 minutes, until the noodles are heated through and the mushrooms are tender.
Finish with toppings
Add kamaboko slices and the remaining spring onion greens. Carefully crack one egg on top of each portion in the pot. Reduce heat and simmer 2 minutes for soft-set eggs (or longer for firm yolks).
Serve immediately
Spoon into individual bowls, making sure each serving has a mix of noodles, broth, and toppings. Serve steaming hot.
Recipe Notes
Broth shortcut: If you don’t have dashi, mix chicken or vegetable broth with a teaspoon of soy sauce and a small piece of kombu (kelp) simmered for 10 minutes.
Miso type: Red miso gives a deeper flavor; white miso is milder. Adjust quantity to taste.
Egg texture: Crack eggs directly into the broth for poached-style; for a cleaner presentation, poach separately.
Serving tip: Traditionally eaten straight from the clay pot while still bubbling. Serve with a spoon and chopsticks.
Storage: Best eaten fresh; the noodles will soak up the broth if stored. If needed, store broth and noodles separately for up to 2 days.
Miso Nikomi Udon
Total Time: 30 minutes
Yield: 4 servings 1x
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Description
Originating from Nagoya, this version of udon soup swaps soy-based broth for one built on miso and dashi; rich, slightly smoky, and deeply comforting.
Ingredients
4 single-serve packets udon noodles (fresh or frozen preferred; if using dried, cook separately before adding)
2 boneless chicken thighs, thinly sliced (substitute: thinly sliced pork or firm tofu for vegetarian)
150 g (about 5 oz) tofu puffs or atsuage fried tofu, rinsed in boiling water (substitute: firm tofu cubes sautéed until golden)
8 shiitake mushrooms, stems removed (substitute: cremini or oyster mushrooms)
12 slices kamaboko (fish cake) (substitute: imitation crab or omit if vegetarian)
7 cups dashi stock (substitute: chicken or vegetable broth + 1 tsp soy sauce for umami)
1/2 cup red miso (substitute: a mix of white miso and soy sauce if red miso unavailable)
1/4 cup mirin (substitute: 1 tbsp sugar mixed with 3 tbsp rice vinegar or sake)
2 stalks spring onions, sliced (white and green parts separated)
4 eggs
Instructions
Prepare the broth
In a large pot, bring the dashi stock to a gentle boil. Add chicken and the white parts of the spring onions. Reduce heat and simmer for about 10 minutes, until the chicken is cooked through.
Season with miso and mirin
Stir in the mirin and miso paste. Whisk until the miso dissolves completely — no lumps. The broth should turn a rich brown color.
Add noodles and tofu
Add udon noodles, tofu puffs, and mushrooms. Increase heat to medium and cook for about 5 minutes, until the noodles are heated through and the mushrooms are tender.
Finish with toppings
Add kamaboko slices and the remaining spring onion greens. Carefully crack one egg on top of each portion in the pot. Reduce heat and simmer 2 minutes for soft-set eggs (or longer for firm yolks).
Serve immediately
Spoon into individual bowls, making sure each serving has a mix of noodles, broth, and toppings. Serve steaming hot.
Notes
Broth shortcut: If you don’t have dashi, mix chicken or vegetable broth with a teaspoon of soy sauce and a small piece of kombu (kelp) simmered for 10 minutes.
Miso type: Red miso gives a deeper flavor; white miso is milder. Adjust quantity to taste.
Egg texture: Crack eggs directly into the broth for poached-style; for a cleaner presentation, poach separately.
Serving tip: Traditionally eaten straight from the clay pot while still bubbling. Serve with a spoon and chopsticks.
Storage: Best eaten fresh; the noodles will soak up the broth if stored. If needed, store broth and noodles separately for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Category: Main
Method: Simmering
Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 5g
- Sodium: 1450mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 190mg
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